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Butternut Squash and Lentil Soup: A Simple Fall Recipe with Affordable Ingredients

Picture of Thomas Bay

Thomas Bay

Owner, Anita's Angels

Proper eating habits are crucial for a healthy lifestyle. Even when we know the right choices to make for a healthy diet, it can be hard to follow, but rewarding. Senior Citizens face many barriers when it comes to eating properly. Many live on a fixed income which makes purchasing expensive, organic foods difficult. Empty-nesters may have less motivation to cook a healthy meal for one or two now that they are no longer serving their entire family. Plus, certain mental and physical conditions that come with aging can make cooking a complex meal difficult. 

Of course, there are ways to eat healthy, simple meals on a fixed income.  Certain fresh ingredients tend to be cheaper when they are in season. For example, cook with pumpkin or butternut squash in the fall and winter. Plus, grocery stores will often stock pre-chopped fresh squashes throughout the season. This is perfect for seniors who may have difficulty cutting with a chef’s knife.

Fall Recipe: Butternut Squash and Lentil Soup

A slow cooker is a great option for Senior Citizens cooking at home. It’s easy to throw the ingredients together and eat when you are hungry. You can make a large amount and have leftovers for lunch the next day. Making extra and eating leftovers can be a good way to stretch a food budget as long as they don’t go to waste. 

The following fall recipe is an excellent source of fiber, protein, iron, and folate.


  • 1 medium butternut squash, peeled, seeds removed, and cut into small chunks 
  • A yellow onion, chopped
  • 1 cup brown lentils
  • 8 cups of low sodium stock
  • 2 cloves minced garlic
  • 1/2 teaspoon ground nutmeg
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup chopped spinach


  1. Place the butternut squash, chopped onion, lentils, garlic, nutmeg, and bay leaf into a slow cooker. 
  2. Pour in the stock
  3. Add salt and pepper (about 1/4 tsp each).
  4. Cook on high for 3-4 hours or low for 6-8 hours.
  5. Remove bay leaf 
  6. In small batches, blend about half the soup until smooth. 
  7. Mix the blended soup back to the slow cooker with the unblended half.
  8. Stir in the chopped spinach until wilted. 
  9. Taste and add more salt and pepper if needed.


Did you try this recipe? Leave a comment letting us know how you liked it!

The caregivers at Anita’s Angels are well trained to help your loved ones with cooking and grocery shopping. Call 908-788-9390 to schedule a time to talk about aging-in-place options.

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